A delightful and creamy asparagus and leek soup, perfect for a cozy meal.
Prepare the leeks by cleaning and slicing them thinly.
Soak the sliced leeks in water to remove any dirt or grit.
In a large saucepan, melt the butter over medium heat and sauté the leeks until soft.
Stir frequently to prevent the leeks from browning.
Add the rice, asparagus, salt, and white pepper to the saucepan, and pour in enough water to cover the vegetables.
Cut the asparagus into smaller pieces for quicker cooking.
Bring the mixture to a boil, then reduce the heat and simmer until the rice and asparagus are tender.
Cover the saucepan to retain heat and cook evenly.
Blend the soup in batches until smooth, then return it to the saucepan.
Be cautious when blending hot liquids; allow steam to escape.
Stir in the cream and heat gently without boiling.
Boiling the cream can cause it to curdle, so keep the heat low.
Serve the soup hot, garnished with fresh parsley.
Add a drizzle of olive oil for extra flavor and presentation.
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